Turkey Enchiladas

I’m usually pretty good at turning meals with meat in them into fully satisfying vegetarian meals. I can really only remember one time when I was disappointed with the result.

I tried to turn a recipe designed as a clever repurposing of Thanksgiving leftovers into a vegetarian dish. I should have known – the recipe was developed for turkey and cranberries left from Thanksgiving. Those two are like peas and carrots and no amount of beans would ever approximate that. And my disappointment was definitely because of user error.

This year, though, I bookmarked the recipe again so that I could try that meal as it was intended: to reuse turkey from Thanksgiving.

The Omnivore asked if we were ‘having turkey for dinner <groan> again’ and I cheerily said, “Yep!”

After he took his first bite he shouted, “I LOVE it when you make these!” And I looked at him and said, “I’ve never made these.” He hadn’t even eaten the original flop from 2010 since we weren’t living together at the time. I think he was thinking of these black bean and pineapple enchiladas which are a family favorite.

This meal has similar components of that old favorite: spicy sweet perfectness. The salsa and whole cranberries are a perfect match for the turkey and black bean filling and I *really* hope you froze some leftover turkey and you’ll pick up a bag of cranberries (or a jar of cranberry sauce) and make this before next Thanksgiving!

I wish we had made our own turkey this year – we have no leftovers!! I’ll have to keep this in mind the next time I pick up some turkey – looks awesome!

Kate

The only problem with having Thanksgiving at my mom’s house is that there are no leftovers to repurpose.

http://www.pink-parsley.com Josie

Sorry that the veg version didn’t work out – as soon as I read your write-up I remembered you saying last year that you wanted to try one. But I’m glad you liked the carnivorous ones. I sometimes make them w/a rotisserie chicken in the off-season.